July 2016 Volume 3 Number 3
In This Edition
From The President – Message from Glo
Let’s Go Places - Outside Events- Lynne Petersen
Kiva Events – Gina Sears
The Truth About Tannins- Brian Heard
Home Social - Nancy Hancock
Wine Trip To Healdsburg- Lynne Petersen
Wine Thoughts from Our Chef - Robert Kilgallon
Save the Dates - Dates of upcoming Wine Club Events
Contacting the Wine Club & Board Members
From The President – Message from Glo
Let’s Go Places - Outside Events- Lynne Petersen
Kiva Events – Gina Sears
The Truth About Tannins- Brian Heard
Home Social - Nancy Hancock
Wine Trip To Healdsburg- Lynne Petersen
Wine Thoughts from Our Chef - Robert Kilgallon
Save the Dates - Dates of upcoming Wine Club Events
Contacting the Wine Club & Board Members
From the President
Submitted By: Glo Migal
Submitted By: Glo Migal
Balance n.
A harmonious arrangement or proportion of parts. Idioms: on balance taking everything into consideration.
So how does this relate to the wine board?
Several months ago we had 90 people in attendance for our high end tasting and food pairings. The majority of comments the wine board received regarding the high end tasting were outstanding, wonderful and we enjoyed the experience. Then the next month the Kiva Event presented wines with a lower price point and to our surprise 149 bottles of wine were sold. Many in attendance loved the price of the wines and loved the fact they were tasty summer wines. Many of the members attending the Kiva Events like white wines while others may enjoy only red wines or may love a bargain while others may only like high end wines.
The same comparison may be made about our dining out events. Often time’s ethnic restaurants will be chosen and then the very next outing may be American cuisine. Some restaurants may be high end while others may be more of a casual dining experience.
So, in conclusion does BALANCE enter into the decision making process as we address the various events for the wine club? ABSOLUTELY.
I hope each of you as wine club members continue to participate and enjoy our various wine events whether it is dining out, home socials or Kiva events.
To good health ~
family & friends ~
~Glo~
A harmonious arrangement or proportion of parts. Idioms: on balance taking everything into consideration.
So how does this relate to the wine board?
Several months ago we had 90 people in attendance for our high end tasting and food pairings. The majority of comments the wine board received regarding the high end tasting were outstanding, wonderful and we enjoyed the experience. Then the next month the Kiva Event presented wines with a lower price point and to our surprise 149 bottles of wine were sold. Many in attendance loved the price of the wines and loved the fact they were tasty summer wines. Many of the members attending the Kiva Events like white wines while others may enjoy only red wines or may love a bargain while others may only like high end wines.
The same comparison may be made about our dining out events. Often time’s ethnic restaurants will be chosen and then the very next outing may be American cuisine. Some restaurants may be high end while others may be more of a casual dining experience.
So, in conclusion does BALANCE enter into the decision making process as we address the various events for the wine club? ABSOLUTELY.
I hope each of you as wine club members continue to participate and enjoy our various wine events whether it is dining out, home socials or Kiva events.
To good health ~
family & friends ~
~Glo~
Let’s Go Places - Outside Events
Submitted by: Lynne Petersen
Submitted by: Lynne Petersen
May was our annual wine trip, this year fourteen members headed to Healdsburg California for two days of touring. Most did either pre or post touring as well. For more details on our trip are in an article further on in the newsletter.
In June we had a delightful French meal at Amuse Bouche. Snir Mor and his staff created a wonderful evening starting with two delicious pate’s, followed by either Asparagus Vichyssoise or Salade Bleu then we had a choice of Seared Scallops, Steak aux Echalots, or Coq au Vin. The dessert was Profiteroles stuffed with vanilla bean ice cream and topped with hot dark Belgian chocolate sauce. Everyone enjoyed the opportunity to bring their own wines.
We will not be having any Outside Event in July.
Put Monday August 22nd on your calendar. We will be trying a new restaurant in Glendale on 59th Street and Union Hills called The Rogue Tomato. Chefs Devin Delnicki and Shane Copeland worked at both L’Auberge de Sedona and The Horn at Camp Verde. They have created a casual restaurant that prepares Sonoran-influenced comfort food. We will be sending out more details late July or early August.
Lynne
In June we had a delightful French meal at Amuse Bouche. Snir Mor and his staff created a wonderful evening starting with two delicious pate’s, followed by either Asparagus Vichyssoise or Salade Bleu then we had a choice of Seared Scallops, Steak aux Echalots, or Coq au Vin. The dessert was Profiteroles stuffed with vanilla bean ice cream and topped with hot dark Belgian chocolate sauce. Everyone enjoyed the opportunity to bring their own wines.
We will not be having any Outside Event in July.
Put Monday August 22nd on your calendar. We will be trying a new restaurant in Glendale on 59th Street and Union Hills called The Rogue Tomato. Chefs Devin Delnicki and Shane Copeland worked at both L’Auberge de Sedona and The Horn at Camp Verde. They have created a casual restaurant that prepares Sonoran-influenced comfort food. We will be sending out more details late July or early August.
Lynne
Kiva Events
Submitted by: Gina Sears
Submitted by: Gina Sears
Just a reminder up front, there will NOT be a tasting in July.
Here is a tip regarding the Holiday Party, we have booked the band Thaddius Rose to perform. That date is December 2nd, so keep the date in mind. Should be a lot of fun with great music.
The themes for the upcoming months will be as follows:
June 26, Island Hopping
July, no event
August 28, Southern Hemisphere
September 25, Premier Tasting
October 23, Germany, Austria
November 20, Portugal, Spain
December 2, Holiday Party
Giftable Wines Under $20 that taste like a million bucks:
LAMARCA PROSECCO, ITALY $18.95. This is a sparkling that’s delicious, yet affordable. It is dry and crisp.
RAVENSWOOD VINTNERS BLEND OLD VINE ZINFANDEL, California $17.95. Juicy, fruity and smooth, this popular red helped put “Zin” on the map. With low tannins and dark berry flavors.
GHOST PINES CHARDONNAY, CALIFORNIA $19.95. It’s not easy finding good quality California Chardonnay under $20, but this one fits the bill with creamy flavors of tropical fruit, vanilla and spice.
VINA MONTES KAIKEN RESERVA MALBEC, ARGENTINA $14.95. This easy-drinking red is a real crowd pleaser with ripe red fruit and spicy notes.
LOUIS M. MARTINI CABERNET SAUVIGNON, CALIFORNIA $18.95. Just like Chardonnay good California Cabs are usually fairly high priced, but this velvety red from Sonoma County offers juicy dark fruit and warming spiciness for terrific value.
HENRY OF PELHAM FAMILY ESTATE BACO NOIR, ONTARIO $14.95. This has flavors of blueberry, blackberry, chocolate and spice.
LES PEYRIERES COTES DU RHONE, FRANCE $13. Full bodied and smooth with flavors of dark fruit, spice and leather.
MISSION HILL FIVE VINEYARDS ROSE, BRITISH COLUMBIA $15.95. This blush pairs with everything from roast turkey to ham to seafood dinners.
MONKEY BAY PINOT GRIGIO, NEW ZEALAND $13.95. This is dry and crisp with food-friendly attitude. This New Zealand example offers citrus and stone fruit flavors with great weight.
TRIUS RIESLING, ONTARIO $13.95. Rieslings are a great way to start a party. The naturally bright acidity is refreshing and goes with a wide variety of foods.
RED KNOT SHIRAZ, AUSTRALIA $12.99. This wine is plump and plush offering chocolate, plums, coffee and mocha.
MASCOTA VINEYARDS CABERNET SAUVIGNON ARGENTINA $17.95. This wine presents aromas evoking cassis and black pepper with great structure and a long finish.
WHAT BENEFIT DO WE GAIN FROM AGING WINE?
Many of the results wine gains from aging, these days, are a little subjective. Let’s first start out by saying that, if you like wines fruity, fresh, even like fresh chopped herbs and sometimes jammy, drink them young. If you prefer more savory wines, wines of rounded fruits, complex perfumes and more refined, drink it a touch older or much older.
Just like oxygen as free-radicals in our bodies can aid in aging, even the unwanted signs, like wrinkles and such, this is what it does to young fruit. It rounds it out, matures the fruit and even other elements which are imparted from oak, like spices. Astringent tannins from both the fruit and oak will soften and eventually, physically fall out of the wines structure in the form of sediment.
Here is a tip regarding the Holiday Party, we have booked the band Thaddius Rose to perform. That date is December 2nd, so keep the date in mind. Should be a lot of fun with great music.
The themes for the upcoming months will be as follows:
June 26, Island Hopping
July, no event
August 28, Southern Hemisphere
September 25, Premier Tasting
October 23, Germany, Austria
November 20, Portugal, Spain
December 2, Holiday Party
Giftable Wines Under $20 that taste like a million bucks:
LAMARCA PROSECCO, ITALY $18.95. This is a sparkling that’s delicious, yet affordable. It is dry and crisp.
RAVENSWOOD VINTNERS BLEND OLD VINE ZINFANDEL, California $17.95. Juicy, fruity and smooth, this popular red helped put “Zin” on the map. With low tannins and dark berry flavors.
GHOST PINES CHARDONNAY, CALIFORNIA $19.95. It’s not easy finding good quality California Chardonnay under $20, but this one fits the bill with creamy flavors of tropical fruit, vanilla and spice.
VINA MONTES KAIKEN RESERVA MALBEC, ARGENTINA $14.95. This easy-drinking red is a real crowd pleaser with ripe red fruit and spicy notes.
LOUIS M. MARTINI CABERNET SAUVIGNON, CALIFORNIA $18.95. Just like Chardonnay good California Cabs are usually fairly high priced, but this velvety red from Sonoma County offers juicy dark fruit and warming spiciness for terrific value.
HENRY OF PELHAM FAMILY ESTATE BACO NOIR, ONTARIO $14.95. This has flavors of blueberry, blackberry, chocolate and spice.
LES PEYRIERES COTES DU RHONE, FRANCE $13. Full bodied and smooth with flavors of dark fruit, spice and leather.
MISSION HILL FIVE VINEYARDS ROSE, BRITISH COLUMBIA $15.95. This blush pairs with everything from roast turkey to ham to seafood dinners.
MONKEY BAY PINOT GRIGIO, NEW ZEALAND $13.95. This is dry and crisp with food-friendly attitude. This New Zealand example offers citrus and stone fruit flavors with great weight.
TRIUS RIESLING, ONTARIO $13.95. Rieslings are a great way to start a party. The naturally bright acidity is refreshing and goes with a wide variety of foods.
RED KNOT SHIRAZ, AUSTRALIA $12.99. This wine is plump and plush offering chocolate, plums, coffee and mocha.
MASCOTA VINEYARDS CABERNET SAUVIGNON ARGENTINA $17.95. This wine presents aromas evoking cassis and black pepper with great structure and a long finish.
WHAT BENEFIT DO WE GAIN FROM AGING WINE?
Many of the results wine gains from aging, these days, are a little subjective. Let’s first start out by saying that, if you like wines fruity, fresh, even like fresh chopped herbs and sometimes jammy, drink them young. If you prefer more savory wines, wines of rounded fruits, complex perfumes and more refined, drink it a touch older or much older.
Just like oxygen as free-radicals in our bodies can aid in aging, even the unwanted signs, like wrinkles and such, this is what it does to young fruit. It rounds it out, matures the fruit and even other elements which are imparted from oak, like spices. Astringent tannins from both the fruit and oak will soften and eventually, physically fall out of the wines structure in the form of sediment.
The Truth About Tannins
Submitted by: BRIAN HEARD, ( Via The Wine Enthusiast)
Submitted by: BRIAN HEARD, ( Via The Wine Enthusiast)
An important component of red wines, they can be plush and pleasurable or mouth-scrapingly awful. Why?
At a party recently, I watched as John bet Chris that he couldn’t manage to swallow a teaspoon of ground cinnamon. I wish I could say that the participants were kids, but they were fully adult members of a Port club. In any case, Chris lost.
Cinnamon is impossibly astringent. On its own, it will make your mouth seize up and refuse to swallow even just a small amount. This makes sense, as cinnamon is derived from the bark of certain trees from Southeast Asia. From the tree’s perspective, it wants to discourage animals (or idiots) from eating it.
It was an amusing and useful demonstration of astringency from tannins, that essential component of fine wines.
Tannins are polyphenols, which are produced by plants, grapevines included. Polyphenols tend to cling to proteins. In our mouths, tannins find protein in saliva—the very proteins that provide saliva’s slipperiness. Formerly saliva-coated mouths turn uncomfortably rough and dry.
Vines have a chance to thrive thanks in part to the defensive properties imparted by tannins. Animals generally dislike strongly astringent experiences, but if this warning is ignored, there is a backup plan: Tannins will sabotage nutrition by seizing crucial digestive enzymes. So the tannins discourage pests with astringency or by reducing its nutritional value—pests “learn” that it’s not worth eating.
Tannins are important to wine in a number of ways: They preserve it for long-term aging; they provide structure (reds with too little seem flabby); they add a slight bitterness for flavor complexity; and their astringency extends a wine’s finish.
But that astringency is what makes many people avoid red wines. Why some people at some times, and not others? One variable is human chemistry—differing levels of salivary proteins and differing abilities to replenish it. Another variable is in the nature of tannins themselves.
Tannins in wine can create sensations in the drinker’s mouth that run a spectrum from velvety plush to silken to neutral to burlap-like to cheek-sucking chalk dust. For years, scientists thought that this spectrum was mostly due to the molecular size of tannins, but that thinking is being revised; scientists are looking into the differing properties that the tannins in the seeds and the tannins in the skins impart once the wine is in the fermenter. And that turns out to be a major mystery. The chemical reactions between tannins and all the other compounds in wine become so complex and unpredictable; University of California (Davis) Wine Chemist Doug Adams calls it a “chemical train wreck.”
Winemakers and growers have any number of methods to harness the tannins in their wine, but ultimately their great skill and experience is wrestling with chance.
And once the wine is bottled, what actually happens to tannins over time? Why do they mellow? The classic explanation is that their grip relaxes as tannins bind to the wine’s color pigments, ultimately precipitating out of the solution as sediment. But scientists are questioning that conclusion as well. The exact chemistry is still not entirely clear. It’s a mystery, happening in exquisite slow motion.
Cinnamon is impossibly astringent. On its own, it will make your mouth seize up and refuse to swallow even just a small amount. This makes sense, as cinnamon is derived from the bark of certain trees from Southeast Asia. From the tree’s perspective, it wants to discourage animals (or idiots) from eating it.
It was an amusing and useful demonstration of astringency from tannins, that essential component of fine wines.
Tannins are polyphenols, which are produced by plants, grapevines included. Polyphenols tend to cling to proteins. In our mouths, tannins find protein in saliva—the very proteins that provide saliva’s slipperiness. Formerly saliva-coated mouths turn uncomfortably rough and dry.
Vines have a chance to thrive thanks in part to the defensive properties imparted by tannins. Animals generally dislike strongly astringent experiences, but if this warning is ignored, there is a backup plan: Tannins will sabotage nutrition by seizing crucial digestive enzymes. So the tannins discourage pests with astringency or by reducing its nutritional value—pests “learn” that it’s not worth eating.
Tannins are important to wine in a number of ways: They preserve it for long-term aging; they provide structure (reds with too little seem flabby); they add a slight bitterness for flavor complexity; and their astringency extends a wine’s finish.
But that astringency is what makes many people avoid red wines. Why some people at some times, and not others? One variable is human chemistry—differing levels of salivary proteins and differing abilities to replenish it. Another variable is in the nature of tannins themselves.
Tannins in wine can create sensations in the drinker’s mouth that run a spectrum from velvety plush to silken to neutral to burlap-like to cheek-sucking chalk dust. For years, scientists thought that this spectrum was mostly due to the molecular size of tannins, but that thinking is being revised; scientists are looking into the differing properties that the tannins in the seeds and the tannins in the skins impart once the wine is in the fermenter. And that turns out to be a major mystery. The chemical reactions between tannins and all the other compounds in wine become so complex and unpredictable; University of California (Davis) Wine Chemist Doug Adams calls it a “chemical train wreck.”
Winemakers and growers have any number of methods to harness the tannins in their wine, but ultimately their great skill and experience is wrestling with chance.
And once the wine is bottled, what actually happens to tannins over time? Why do they mellow? The classic explanation is that their grip relaxes as tannins bind to the wine’s color pigments, ultimately precipitating out of the solution as sediment. But scientists are questioning that conclusion as well. The exact chemistry is still not entirely clear. It’s a mystery, happening in exquisite slow motion.
Home Social
Submitted by: Nancy Hancock
Submitted by: Nancy Hancock
We had a great second quarter of home socials this year with good attendance and wonderful hosts. Most encouragingly, the percentage of ccancellationswas minimal and the percentage of no-shows was down considerably compared to the first quarter. These improvements make it easier to schedule members to host homes and to manage guest numbers at each home.
With the departure of seasonal members at the end of May and with many members taking vacations throughout the summer, we have changed up the hosting schedule for the summer months. We went with 2 host homes in June and will do so again in August. Even with the reduced number of host homes, we are able to accommodate all who want to attend. The Board decided that July will be “dark” due to both lack of hosts and member absences.
The hosting schedule has been filled for the remainder of 2016. Many thanks to all those who have volunteered to host! I am now scheduling hosts for 2017 and I urge you to contact me if you have not fulfilled your hosting obligation during the past 3 years. Hosting is so easy; you don’t even have to prepare an appetizer! To read the details of how to host, go to TrilogyWineClub.com, select Club Events and Home Hosted Tasting.
Nancy Hancock
TWChomesocial@trilogywineclub.com
623-215-7041
With the departure of seasonal members at the end of May and with many members taking vacations throughout the summer, we have changed up the hosting schedule for the summer months. We went with 2 host homes in June and will do so again in August. Even with the reduced number of host homes, we are able to accommodate all who want to attend. The Board decided that July will be “dark” due to both lack of hosts and member absences.
The hosting schedule has been filled for the remainder of 2016. Many thanks to all those who have volunteered to host! I am now scheduling hosts for 2017 and I urge you to contact me if you have not fulfilled your hosting obligation during the past 3 years. Hosting is so easy; you don’t even have to prepare an appetizer! To read the details of how to host, go to TrilogyWineClub.com, select Club Events and Home Hosted Tasting.
Nancy Hancock
TWChomesocial@trilogywineclub.com
623-215-7041
Wine Trip To Healdsburg, May 2016
Submitted By; Lynne Petersen
This year’s Wine Club trip was to the town of Healdsburg in North Sonoma County. Roger and I, along with Cliff & Glo Migal flew to San Francisco International Airport a few days early on Saturday and rented a van. A few people drove and some flew into Oakland and others Sacramento. If I had to do over, I would fly to Oakland or Sacramento as it is difficult to get to the rental car area in San Francisco and the traffic thru the city even on a weekend is terrible.
With our trip starting out with a flight delay and then the traffic thru San Francisco and on the highway up to Sonoma County we did not arrive in Healdsburg until almost six pm. There was a stop at MARTINELLI Winery for a by invitation only tasting and Costco for water and supplies. If you ever get to MARTINELLI be sure to try their Jackass Zinfandel. It was the first time I wanted to actually dive into a glass of wine!! The 2014 scored a 97pts by Robert Parker. A quick change and then we headed out to the Healdsburg Square where we had a delightful dinner at Scopa. It is a very small Italian restaurant with only one table that seats 6, the rest are tables of two or four. Reservations are a must. The food exquisite!
After a good night’s rest and relaxing breakfast at the hotel (it was included in the price), we were joined by the Miller’s and all headed out to new wineries for few tastings. First up Trattore (Italian for tractor) in Geyserville, this is a fairly young winery with some wonderful Viognier and great Red blends. They also have tastings of olive oil and magnificent views. Next up was Frick Winery which was founded in 1976 by Bill Frick from the sale of his 1957 Chevrolet. Bill works alone at the winery to create complex small batch wines, mostly Rhone style. Several cases were arranged to be shipped back to Phoenix from here. Bill is a most entertaining gentleman that works the land during the week and opens the tasting room only on the weekends. After a quick stop at Big John’s Market for supplies we headed over to Matrix Winery, part of the Wilson group, for a lovely picnic lunch with several of their Pinot Noirs. They are well known for their pinots and produce about thirteen different ones. Some of the gentlemen even found time to have a few matches of Bocce ball. Our last stop for the day was at McRostie which is known for their Chardonnays and Pinots. As it was Mother’s Day the ladies were presented with a Rose each. This is a sustainable winery which is by appointment only. As several more of our group arrived during the day and most of us met up at Willi’s Seafood Restaurant that night. A wonderful restaurant that served small plates, so ten of us tried a wide variety of dishes. All excellent!
Monday everyone was still on their own so a few of us headed into the delight town of Healdsburg. It is full of charm, similar to what Sonoma was twenty years ago. The town has quaint shops, wonderful restaurants and probably 15 plus tasting rooms. Oh, which to choose! We started out at Stephen & Walker which had a fun tastings with matching cheeses. Lots of prize winning wines. Now that we are home we only wish we had purchased more from them. Off to the next, Thumbprint Cellars where we were particularly interested in their Rose’. After tasting the 2014 & 2015 Rose’s we joined their wine club. They make wonderful Red blends as well. After a quick stop at the Oakville grocery store for lunch we were joined by a few more members and headed over to Hartford Winery. Hartford will be familiar to many of you as we have had several of their wines at the Kiva tastings over the years. Next up, Gustafson Family Winery remember we are walking between these tasting rooms! Several of their Sauvignon Blanc’s and Rieslings as well as a few Zinfandels seemed to have found their way back to Phoenix. Our final winery today was Portalupi where a lovely young couple makes wine from Italian varieties such as Vermentino, Barbera and Charbono. Their fun wine is a great everyday wine Vaso di Marina, both Red and White which is bottled in milk bottle glass containers. Oh yes, a few bottles made it to Phoenix! Off to the Bear Republic Brewing Company to meet up with the entire wine club group. Good basic pub food and lots of different drafts as a change of pace from wine.
Tuesday our first official wine trip day. Our fun guide and driver Katrina welcomed us Tuesday morning and then we headed off a short distance to Simi Winery where we were met by Luke McCloud, their Senior Wine Educator. Luke not only gave us a tour of Simi’s historic 140 year old stone winery and caves but told us a lot about the history of the area and the winery which stayed open even during prohibition. After the tour we sat on the deck and tasted a variety of their wines. Next up was Wilson Winery which makes wonderful varieties of wine, lots of Pinots and Zins in their state of the art venue. The tasting was out on a covered patio overlooking the vineyard and garden. I think the most bottles of any winery went in the back of the van at this stop. Another new wine club to consider! Our next winery and lunch stop was at VML Winery. Our picnic lunch was served out in their garden during which we tasted several of their wines. After lunch their head gardener gave us a tour of the property and explained the various vegetation. Last stop of the day was Twomey, sister winery to Silver Oak. Magnificent views from this property. Again, lots of yummy wines to taste from crisp Sauvignon Blanc to jammy Cabernet. We each left with a beautiful Twomey wine glass. Tonight everyone was on their own for dinner. Several of the group ended back up at Willi’s. We managed to find a small quiet pizza place on the square.
Wednesday and another beautiful sunny day we headed up to Silver Oak Winery. What an experience! We went escorted into their fermentation room where a long table with white linen was set up with flowers and lots of wine glasses. We each had four glasses in front of us. A sheet stated two Napa Cabs on one side and two Sonoma Cabs on the other. The four wines were poured and each explained after which we were instructed to take small slips back and forth and decide which ones we liked the best. The Sonoma wines won! Again we each left with a beautiful Silver Oak Glass. Our next adventure was the Francis Ford Coppola Winery, complete with pool, Bocce courts, movie memorabilia gift shop and restaurant. Here we were escorted into a private building where we tasted a large variety of their Francis Coppola Reserve and Storyteller wines which ranges from $32.00 - $61.00. Most I had never seen before. The location is definitely a place to stop and see the “Wine Wonderland” and have lunch and a tasting. Off to Seghesio Family Vineyards where we sat outside under the trees enjoying our gourmet picnic lunch from the Girl and the Fig Restaurant in Sonoma while tasting a variety of their wines including several zinfandels for which they are famous. The first grapes were planted at Seghesio in 1895. Last year they celebrated 120years of wine-making. The Seghesio staff has visited our Kiva events several times in the past. Our last winery to visit was Dry Creek Vineyard. One of their staff Darren gave us a wonderful presentation and tasting in one of their barrel rooms. Dry Creek Vineyard was established in 1972 and was first new winery to open in the area since Prohibition. Their 2014 Fume Blanc which has scored a 94 from Wine Review Online is a wonderful crisp white perfect for our summer heat. Several members joined their club and had wine shipped home. This was end of the tour but not the end of our day. Later that evening we joined together at Café Lucia, a delightful Portuguese food experience just off the Healdsburg square where we enjoyed an outstanding four course meal.
Thursday morning and after a leisurely breakfast we headed off to the town of Sonoma where I lived 20 plus years ago for quick walk around the downtown square then off to San Francisco airport to drop off the van and head back to reality!
What’s next, well right now we are thinking of another trip to the northern Santa Barbara area next May. There are lots of wonderful wineries we missed last time. Watch for announcements details either later this year or early January. Until then,
~Cheers~
With our trip starting out with a flight delay and then the traffic thru San Francisco and on the highway up to Sonoma County we did not arrive in Healdsburg until almost six pm. There was a stop at MARTINELLI Winery for a by invitation only tasting and Costco for water and supplies. If you ever get to MARTINELLI be sure to try their Jackass Zinfandel. It was the first time I wanted to actually dive into a glass of wine!! The 2014 scored a 97pts by Robert Parker. A quick change and then we headed out to the Healdsburg Square where we had a delightful dinner at Scopa. It is a very small Italian restaurant with only one table that seats 6, the rest are tables of two or four. Reservations are a must. The food exquisite!
After a good night’s rest and relaxing breakfast at the hotel (it was included in the price), we were joined by the Miller’s and all headed out to new wineries for few tastings. First up Trattore (Italian for tractor) in Geyserville, this is a fairly young winery with some wonderful Viognier and great Red blends. They also have tastings of olive oil and magnificent views. Next up was Frick Winery which was founded in 1976 by Bill Frick from the sale of his 1957 Chevrolet. Bill works alone at the winery to create complex small batch wines, mostly Rhone style. Several cases were arranged to be shipped back to Phoenix from here. Bill is a most entertaining gentleman that works the land during the week and opens the tasting room only on the weekends. After a quick stop at Big John’s Market for supplies we headed over to Matrix Winery, part of the Wilson group, for a lovely picnic lunch with several of their Pinot Noirs. They are well known for their pinots and produce about thirteen different ones. Some of the gentlemen even found time to have a few matches of Bocce ball. Our last stop for the day was at McRostie which is known for their Chardonnays and Pinots. As it was Mother’s Day the ladies were presented with a Rose each. This is a sustainable winery which is by appointment only. As several more of our group arrived during the day and most of us met up at Willi’s Seafood Restaurant that night. A wonderful restaurant that served small plates, so ten of us tried a wide variety of dishes. All excellent!
Monday everyone was still on their own so a few of us headed into the delight town of Healdsburg. It is full of charm, similar to what Sonoma was twenty years ago. The town has quaint shops, wonderful restaurants and probably 15 plus tasting rooms. Oh, which to choose! We started out at Stephen & Walker which had a fun tastings with matching cheeses. Lots of prize winning wines. Now that we are home we only wish we had purchased more from them. Off to the next, Thumbprint Cellars where we were particularly interested in their Rose’. After tasting the 2014 & 2015 Rose’s we joined their wine club. They make wonderful Red blends as well. After a quick stop at the Oakville grocery store for lunch we were joined by a few more members and headed over to Hartford Winery. Hartford will be familiar to many of you as we have had several of their wines at the Kiva tastings over the years. Next up, Gustafson Family Winery remember we are walking between these tasting rooms! Several of their Sauvignon Blanc’s and Rieslings as well as a few Zinfandels seemed to have found their way back to Phoenix. Our final winery today was Portalupi where a lovely young couple makes wine from Italian varieties such as Vermentino, Barbera and Charbono. Their fun wine is a great everyday wine Vaso di Marina, both Red and White which is bottled in milk bottle glass containers. Oh yes, a few bottles made it to Phoenix! Off to the Bear Republic Brewing Company to meet up with the entire wine club group. Good basic pub food and lots of different drafts as a change of pace from wine.
Tuesday our first official wine trip day. Our fun guide and driver Katrina welcomed us Tuesday morning and then we headed off a short distance to Simi Winery where we were met by Luke McCloud, their Senior Wine Educator. Luke not only gave us a tour of Simi’s historic 140 year old stone winery and caves but told us a lot about the history of the area and the winery which stayed open even during prohibition. After the tour we sat on the deck and tasted a variety of their wines. Next up was Wilson Winery which makes wonderful varieties of wine, lots of Pinots and Zins in their state of the art venue. The tasting was out on a covered patio overlooking the vineyard and garden. I think the most bottles of any winery went in the back of the van at this stop. Another new wine club to consider! Our next winery and lunch stop was at VML Winery. Our picnic lunch was served out in their garden during which we tasted several of their wines. After lunch their head gardener gave us a tour of the property and explained the various vegetation. Last stop of the day was Twomey, sister winery to Silver Oak. Magnificent views from this property. Again, lots of yummy wines to taste from crisp Sauvignon Blanc to jammy Cabernet. We each left with a beautiful Twomey wine glass. Tonight everyone was on their own for dinner. Several of the group ended back up at Willi’s. We managed to find a small quiet pizza place on the square.
Wednesday and another beautiful sunny day we headed up to Silver Oak Winery. What an experience! We went escorted into their fermentation room where a long table with white linen was set up with flowers and lots of wine glasses. We each had four glasses in front of us. A sheet stated two Napa Cabs on one side and two Sonoma Cabs on the other. The four wines were poured and each explained after which we were instructed to take small slips back and forth and decide which ones we liked the best. The Sonoma wines won! Again we each left with a beautiful Silver Oak Glass. Our next adventure was the Francis Ford Coppola Winery, complete with pool, Bocce courts, movie memorabilia gift shop and restaurant. Here we were escorted into a private building where we tasted a large variety of their Francis Coppola Reserve and Storyteller wines which ranges from $32.00 - $61.00. Most I had never seen before. The location is definitely a place to stop and see the “Wine Wonderland” and have lunch and a tasting. Off to Seghesio Family Vineyards where we sat outside under the trees enjoying our gourmet picnic lunch from the Girl and the Fig Restaurant in Sonoma while tasting a variety of their wines including several zinfandels for which they are famous. The first grapes were planted at Seghesio in 1895. Last year they celebrated 120years of wine-making. The Seghesio staff has visited our Kiva events several times in the past. Our last winery to visit was Dry Creek Vineyard. One of their staff Darren gave us a wonderful presentation and tasting in one of their barrel rooms. Dry Creek Vineyard was established in 1972 and was first new winery to open in the area since Prohibition. Their 2014 Fume Blanc which has scored a 94 from Wine Review Online is a wonderful crisp white perfect for our summer heat. Several members joined their club and had wine shipped home. This was end of the tour but not the end of our day. Later that evening we joined together at Café Lucia, a delightful Portuguese food experience just off the Healdsburg square where we enjoyed an outstanding four course meal.
Thursday morning and after a leisurely breakfast we headed off to the town of Sonoma where I lived 20 plus years ago for quick walk around the downtown square then off to San Francisco airport to drop off the van and head back to reality!
What’s next, well right now we are thinking of another trip to the northern Santa Barbara area next May. There are lots of wonderful wineries we missed last time. Watch for announcements details either later this year or early January. Until then,
~Cheers~
Wine Thoughts from Our Chef!
Submitted by: Robert Kilgallon, Executive Chef, Kiva Club
Sweet Italian Sausage Mozzarella Stuffed Mushrooms Over Roasted Roma Tomatoes with Drizzle of Balsamic Reduction Paired With 2012 La Crema Sonoma Coast Pinot Noir
La Crema "Vinera" was founded in the late 1970s, the quality of wine produced by the young, ambitious winemakers. Subtle earth tones and hints of rose petal and vanilla. Vibrant pomegranate and cranberry. Today, of course, La Crema is a veritable "old faithful" of Sonoma Coast Pinot Noir. The 2012 vintage fit right into the La Crema program 13.5% alc., pH 3.74, TA 0.53, Fruit for this wine came from cool estate and grower vineyard sites within 30 miles of the Pacific Ocean. 100% de-stemmed, 3-day cold soak, basket pressed, fermentation in open-top tanks, punch downs three times a day during fermentation, minimal post-fermentation maceration. Aged 7.5 months in 100% French oak barrels, 21% new. · This exceptional release offers up moderately light reddish purple color in the glass. A rather savory nose with aromas of spiced plum, black cherry and forest floor. Light to mid weight flavors of cherry, and oak-driven black tea and anise, framed by suave tannins. Pleasant, but rather shallow in this vintage with a thin finish. I found this wine at our local Safeway for under $20.00 a bottle This wine pairs great with Sweet Italian Sausage Mozzarella Stuffed Mushrooms Over Roasted Roma Tomatoes with Drizzle of Balsamic Reduction.
1 pound Button mushrooms
½ pound sweet Italian sausage link
3 clove fresh chopped garlic
4 fresh chopped basil leaves
5 fresh chopped oregano leaves
2 table spoons grated parmesan cheese
¼ pound shredded mozzarella cheese
4 Roma tomatoes sliced
Chopped parsley for garnish
Flour tortilla cut into long strips and fried for garnish
½ glass 2012 La Crema Sonoma Coast Pinot Noir
1 cup balsamic vinegar
Salt pepper to taste
*BALSAMIC REDUCTION
Put 1 cup Balsamic Vinegar in small sauce pan and reduce by 2/3rd until thickened. Let cool till room temp.
*TORTILLA GARNISH
Cut flour tortilla into long triangular strips and fry till crisp and golden brown, let cool.
*STUFFED MUSHROOMS
1. Bake sausage links till cooked all the way. Put aside in fridge and let cool.
2. Destem mushrooms and place on baking sheet tray.
3. Put cooled sausage in food processor and chop medium fine.
4. Take sausage out of processor and put in mixing bowl. Add in chopped garlic, basil, oregano, parmesan cheese, mozzarella cheese and salt and pepper and mix well.
5. Form sausage mixture into meat balls and stuff mushroom caps.
6. Sprinkle ½ glass 2012 La Crema Sonoma Coast Pinot Noir over stuffed mushroom and bake 15 minutes in pre-heated oven at 365 degrees until stuffing mixture is golden brown & mushrooms are cooked.
7. Put sliced Roma Tomatoes on baking sheet tray with a drizzle of EVOO and dash of salt and pepper and bake the last 5 minutes of the 15 minutes for the stuffed mushroom.
8. When both the mushrooms & tomato slices are done, place roasted tomato slices on serving plate, drizzle balsamic reduction over the top. Put stuffed mushroom on top of roasted tomato slices.
9. Garnish with parsley and fried tortilla strips.
1 pound Button mushrooms
½ pound sweet Italian sausage link
3 clove fresh chopped garlic
4 fresh chopped basil leaves
5 fresh chopped oregano leaves
2 table spoons grated parmesan cheese
¼ pound shredded mozzarella cheese
4 Roma tomatoes sliced
Chopped parsley for garnish
Flour tortilla cut into long strips and fried for garnish
½ glass 2012 La Crema Sonoma Coast Pinot Noir
1 cup balsamic vinegar
Salt pepper to taste
*BALSAMIC REDUCTION
Put 1 cup Balsamic Vinegar in small sauce pan and reduce by 2/3rd until thickened. Let cool till room temp.
*TORTILLA GARNISH
Cut flour tortilla into long triangular strips and fry till crisp and golden brown, let cool.
*STUFFED MUSHROOMS
1. Bake sausage links till cooked all the way. Put aside in fridge and let cool.
2. Destem mushrooms and place on baking sheet tray.
3. Put cooled sausage in food processor and chop medium fine.
4. Take sausage out of processor and put in mixing bowl. Add in chopped garlic, basil, oregano, parmesan cheese, mozzarella cheese and salt and pepper and mix well.
5. Form sausage mixture into meat balls and stuff mushroom caps.
6. Sprinkle ½ glass 2012 La Crema Sonoma Coast Pinot Noir over stuffed mushroom and bake 15 minutes in pre-heated oven at 365 degrees until stuffing mixture is golden brown & mushrooms are cooked.
7. Put sliced Roma Tomatoes on baking sheet tray with a drizzle of EVOO and dash of salt and pepper and bake the last 5 minutes of the 15 minutes for the stuffed mushroom.
8. When both the mushrooms & tomato slices are done, place roasted tomato slices on serving plate, drizzle balsamic reduction over the top. Put stuffed mushroom on top of roasted tomato slices.
9. Garnish with parsley and fried tortilla strips.
Feedback From Our Members
The Trilogy Wine Club welcomes your feedback on events. Feel free to send your comments to Janet Locklar at TWCPUBLICITY@trilogywineclub.com janetlocklar@aol.com
The Trilogy Wine Club welcomes your feedback on events. Feel free to send your comments to Janet Locklar at TWCPUBLICITY@trilogywineclub.com janetlocklar@aol.com
Save the Dates:
July Events
August Events
September Events
July Events
- No outside event, Kiva tasting, or Home Social
August Events
- Saturday, August 13th, 6:00PM – 8:00PM – Home Social
- Outside Event- Monday August 22nd, The Rouge Tomato
- Sunday, August 28th, 4:00PM - 6:00PM - Kiva Wine Tasting
September Events
- Saturday, September 10th, 6:00PM – 8:00PM – Home Social
- Outside Event-TBD
- Sunday, September 25th, 4:00PM – 6:00PM - Kiva Club Tasting
Contacting the Wine Club & Board Members
Officers of the Board:
Glo Migal, President – 513-227-5268
TWCPRESIDENT@trilogywineclub.com gjmigal@cox.net
Janet Locklar, Vice President – 949-636-4090
TWCPUBLICITY@trilogywineclub.com janetlocklar@aol.com
Norm Pitts, Treasurer – 602-574-2552
TWCTREASURER@trilogywineclub.com normpitts@cox.net
Maribeth Chappell, Secretary – 602-320-8516
TWCSECRETARY@trilogywineclub.com steamboatmarit@msn.com
Home Socials: Nancy Hancock – 623-215-7041
TWCHOMESOCIAL@trilogywineclub.com oldpgmr@aol.com
IT – Social Media: Dave Brandman – 928-533-7960
Dave@brandman.org
Outside Events: Lynne Petersen – 602-625-3891
TWCOUTSIDEEVENT@trilogywineclub.com azhomesforsale@cox.net
Kiva Club Events: Gina Sears – 623-512-7900
TWCKIVAEVENTS@trilogywineclub.com gsears@zona.net
Membership: Kathy Hunsaker – 623-594-8456
TWCMEMBERSHIP@trilogywineclub.com dkhunsaker68@msn.com
Publicity: Janet Locklar – 949-636-4090
TWCPUBLICITY@trilogywineclub.com janetlocklar@aol.com
Visit Our Website: www.TrilogyWineClub.com
If you have questions for the Trilogy Wine Club, please send them to: TWCPRESIDENT@trilogywineclub.com
Officers of the Board:
Glo Migal, President – 513-227-5268
TWCPRESIDENT@trilogywineclub.com gjmigal@cox.net
Janet Locklar, Vice President – 949-636-4090
TWCPUBLICITY@trilogywineclub.com janetlocklar@aol.com
Norm Pitts, Treasurer – 602-574-2552
TWCTREASURER@trilogywineclub.com normpitts@cox.net
Maribeth Chappell, Secretary – 602-320-8516
TWCSECRETARY@trilogywineclub.com steamboatmarit@msn.com
Home Socials: Nancy Hancock – 623-215-7041
TWCHOMESOCIAL@trilogywineclub.com oldpgmr@aol.com
IT – Social Media: Dave Brandman – 928-533-7960
Dave@brandman.org
Outside Events: Lynne Petersen – 602-625-3891
TWCOUTSIDEEVENT@trilogywineclub.com azhomesforsale@cox.net
Kiva Club Events: Gina Sears – 623-512-7900
TWCKIVAEVENTS@trilogywineclub.com gsears@zona.net
Membership: Kathy Hunsaker – 623-594-8456
TWCMEMBERSHIP@trilogywineclub.com dkhunsaker68@msn.com
Publicity: Janet Locklar – 949-636-4090
TWCPUBLICITY@trilogywineclub.com janetlocklar@aol.com
Visit Our Website: www.TrilogyWineClub.com
If you have questions for the Trilogy Wine Club, please send them to: TWCPRESIDENT@trilogywineclub.com